or 2 tablespoons crushed amaretti in the bottom of a
crumble 4 amaretti cookies into each of 4 desssert cups and douse them with the liqueur. Top with ice cream, whipped cream and almonds. easy peasy lemon squeezy =).
prinkle the tortoni with the amaretti crumbs.
Cover with plastic
Mix the lemon juice, most of the zest and the limoncello together.
Pour the cream into a large bowl and softly whip with the sugar.
Drizzle in the lemon mixture and whisk until incorporated.
Divide between 6 small glasses and refrigerate for at least an hour.
Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
If you like, serve each with a whole cookie on the side.
Fill crushed amaretti cookies into a wide decorative
00b0C (355\u00b0F).
Put amaretti cookies into a small bowl
ith 1 tblsp of crushed amaretti.
Make zabaglione: In a
In a bowl, combine mascarpone, quark, sugar and espresso. Set aside. Spread crumbled Amaretti in the base of a serving bowl. Spread 1/2 the mascarpone mixture over top. Arrange 2/3 clementine slices on top then cover with remaining mascarpone mixture. Top with remaining clementine slices and reserved Amaretti cookies. Sprinkle with coffee beans.
pulse until finely chopped. Add amaretti crumbs and melted butter; pulse
75\u00b0F.
Combine crushed Amaretti cookies, chocolate, orange zest, honey
ool completely.
Crumble the amaretti into 1/2 inch pieces
emperature, or cold with crumbled amaretti cookies on top or with
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Bake yams in a 400\u00b0 oven for 45 minutes or until tender. Scoop out the flesh and mash it with brown sugar, Amaretto liqueur, 2 tablespoons butter and salt.
Spread the yams mixture in a 9 x 9-inch baking pan.
Pulverize the Amaretti cookies between 2 pieces of wax paper.
Blend in the remaining 2 tablespoons of butter.
Sprinkle the cookie crumbs on the yams. Preheat the oven to 350\u00b0.
Bake for 30 minutes.
immering water.
Place the amaretti biscuits, almonds, sugar and orange
baking powder, salt and crushed Amaretti cookies. Add the flour mixture
Preheat broiler to high. Place apricots and nectarines, cut-side up, on a foil-lined shallow baking pan. Sprinkle with sugar. Broil until softened and browned.
Serve fruit drizzles with pan juices. Top with mascarpone and sprinkle with amaretti.
Preheat broiler to hot. Line a baking sheet with foil and place apricots and nectarines on it, cut-side up. Sprinkle with sugar. Broil until softened and browned.
Arrange fruit on serving plates and drizzle with any pan juices. Spoon over mascarpone and sprinkle with amaretti cookies.
Sprinkle the cut side of the apricots with lemon juice. Heat the 2 tbsp of the butter in large non-stick pan and add the apricots. Sprinkle over the sugar and cook gently for 3-4 mins turning occasionally until softened and browned in places.
Add the rest of the butter and the crushed amaretti cookies and simmer for a further few mins until the butter is foaming.
Serve warm with whipped cream, if desired.
For raspberry compote, heat 4 tbsp sugar and liqueur until sugar dissolves, cool briefly then add raspberries and chill.
Beat 3-4 tbsp espresso with mascarpone (or whipped cream cheese, if using), quark (or cottage cheese, if using), vanilla and 2-3 tbsp sugar in a bowl until smooth and creamy.
Distribute 1/2 the amaretti cookies between 4 serving glasses. Add raspberry compote then mascarpone mixture. Sprinkle with remaining cookie crumbles and drizzle with coffee. Decorate with reserved raspberries.